It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Oven Roasted Brussels Sprouts
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- #97030
Baked Brussels sprouts make such perfectly poppable morsels. They're a no-brainer to serve as a side to a steak or pork chop, but they also make a wonderful addition to salads or healthy, veggie-packed grain bowls.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound Brussels sprouts
1/4 cup kosher salt
4 cups water
1/4 cup grapeseed, olive or vegetable oil
2 tablespoons balsamic vinegar
1/4 teaspoon sugar
1/2 teaspoon freshly cracked black pepper
1 pinch nutmeg
directions
Trim the sprouts at the base, taking care to leave most of the whole sprout intact. Remove any discolored outer leaves, but save any fresh, loose leaves and toss them into the pile. Cut a small "x" in the base. This allows penetration by the salted water, as well as the heat of the oven, allowing for more even cooking.
Dissolve salt in water; add trimmed sprouts. Allow to stand at room temperature for 30 minutes to an hour. Drain, rinse, drain again and set aside.
Douse the sprouts with oil. Splash with balsamic vinegar. Toss to coat. Sprinkle with sugar, cracked black pepper and nutmeg. Toss again. Place sprouts on a baking sheet or glass dish, prepared by spraying with cooking spray.
Roast at 400 degrees for 30-45 minutes, tossing every 15 minutes, until well-browned and crisp along the edges, and sprouts are tender when pierced with a fork.
Remove from oven and set aside to cool slightly before serving.
added by
gjgee
nutrition data
Nutritional data has not been calculated yet.
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